Food Capital Information Center
Tokinokura's Restaurant
Fujinomiya city Restaurant Mitsu
Fuji no Kuni Maestro Chef, who has many years of training in France and a career as a chef at an ambassador's official residence, takes advantage of the rich blessings of his hometown, the foothills of Mt. We are conveying deliciously.
We love the local natural environment and serve "Mt. Fuji Foothills Cuisine" with healthy natural flavors.
Made with ingredients from Shizuoka Prefecture Popular menu
Salad with fresh vegetables and herbs from the farm, seasonal fish from Suruga Bay served with vegetables from the foot of Mt. Fuji, roasted Wagyu beef rump meat with savory vegetable sauce
Shizuoka ingredients used in the store
Organic vegetables from the foot of Mt. Fuji, rainbow trout, fish from Suruga Bay, Fuji chicken, Koju pork, beef
shop information
Restaurant Mitsu
| Address | 2343-102 Koizumi, Fujinomiya City, Shizuoka Prefecture |
|---|---|
| TEL | 0544-22-4439 |
| WEBSITE | http://www.restaurant-mitsu.com/ |
| Social Media |
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Fujinokuni Maestro Chef
Mitsuhiro Ishikawa
Although he studied business administration at Tokyo Keizai University, he discovered food through a part-time job and decided to pursue a career in cooking. He spent four years working at a restaurant in Tokyo before moving to France in 4. He continues to hone his skills at five-star restaurants, including Michel Guerard, which has three Michelin stars. In 1989, he became the chef at the official residence of the Japanese Ambassador to Ivory Coast, Africa. Further honing his skills, he opened Restaurant Mitsu in his hometown of Fujinomiya in 5. In 1995, he established "Club F" with like-minded workers in the Fuji area.
Worker interview
``Rural areas have unique environments and the roots of ingredients.It is only there that a food culture can be established.It is the rural areas of Europe that continue to cherish and preserve this and transmit it to the world today.'' is". Mitsuhiro Ishikawa actually learned the concept and essence of local food in France, where he studied. That's why he pours his passion into his flavors, saying, ``I want to convey the wonderful climate and ingredients at the foot of Mt. Fuji in my hometown of Fujinomiya.'' ``Delicious food is created by knowing the background of food and building on that knowledge.'' For example, if deer meat is to be used as a pest control measure, it will not take root unless we understand what kind of traditional cuisine Gibier is in its homeland of France, and consider the recipe with respect. A worker emphasizes that ``food culture is not a fad.'' In 2017, on the occasion of the store's 20th anniversary, he was awarded the "Fuji no Kuni Maestro" award. ``I want to continue pursuing the ideal while valuing the essence,'' says Tosho, whose passion knows no bounds.
A scene from the community center lecture ``Parents and Children, Food Education, and Taste Cooking Class'' held at the restaurant. The point is that children and parents can learn together.
*From the article “Introducing the 29 Fujinokuni Maestro Chef Title Winners”
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About Fujinokuni SDGs Certification System
In order to promote the expansion of efforts to achieve the SDGs through cooperation between food and agriculture, this certification system visualizes the efforts of "producers" and "restaurants" toward achieving the SDGs.
*The number of stars within the mark will change depending on the efforts of each store. Please check the information of each store for details.
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